Lactobacin A represents a unique addition to the Class IId bacteriocins, characterized by its non-pediocin-like structure and novel functional properties. This study not only introduces the first bacteriocin-producing strain closely related to Liquorilactobacillus mali but also underscores the potential of lactobacin A as a stable and effective antimicrobial agent under diverse environmental conditions. Its robust stability and narrow-spectrum activity against gram-positive bacteria make it a valuable candidate for applications in food preservation and therapeutic development.
Komori et al. (Mon,) studied this question.